Spinach and fetta rolled meatloaf with charred greens
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What's for dinner? How about this tantalising twist on a family-favourite dish that is sure to satisfy your cravings? Get ready to dig into a mouthwatering adventure with the spinach, and fetta rolled meatloaf with charred greens! Picture this: a juicy pork and veal meatloaf stuffed with a generous amount of spinach and creamy fetta cheese that will make your taste buds jump with joy. This dish is a surefire way to turn a regular meal into a memorable feast.
Ingredients:
2 tbsp extra virgin olive oil
1 leek, trimmed, thinly sliced
200g baby spinach
100g fetta, crumbled
750g pork and veal mince
3 garlic cloves, crushed
3/4 tsp dried chilli flakes
3/4 cup dried breadcrumbs
1/4 cup milk
1 egg, lightly beaten
2 bunches of asparagus, trimmed
2 bunches of broccolini, trimmed
1/2 cup hot tomato chutney to serve
Instructions:
1. Preheat your oven to 220C/200C fan-forced. Line a 26cm x 32cm Swiss roll pan with baking paper, ensuring the paper extends 1cm above the edges on all sides. Also, line a baking tray with baking paper.
2. Heat half the oil in a large frying pan over medium-high heat. Add the leek and cook, stirring, for 5 minutes or until softened. Add the spinach and continue cooking and stirring for 2 minutes or until wilted. Transfer to a bowl and set aside to cool. Once cool, mix in the fetta cheese.
3. Combine the minced meat, garlic, chilli, breadcrumbs, milk, and egg in a large bowl. Season with salt and pepper, then mix everything thoroughly. Press this minced mixture into the prepared Swiss roll pan. Top it with the spinach and fetta mixture, leaving a 5cm border on one short end. Using the baking paper as a guide, roll up the meatloaf from the short end without the border to enclose the filling. Remove the baking paper and place the meatloaf on the prepared baking tray. Bake it for 40 to 45 minutes or until browned and is cooked through. Allow it to stand for 10 minutes.
4. Meanwhile, heat a chargrill pan over medium heat. Place asparagus and broccolini in a large bowl and drizzle with the remaining oil. Season them with salt and pepper, then toss to coat. Grill the asparagus and broccolini in batches for 5 minutes or until they become tender.
5. Slice the meatloaf and serve it alongside the charred vegetables and tomato chutney. Enjoy!
Optional ways to make this dish extra special:
- Top the meatloaf with crispy bacon pieces
- For a kick, add some crushed red pepper flakes to the spinach mixture
- Top the meatloaf with a dollop of pesto for a flavourful twist!
Ingredients:
2 tbsp extra virgin olive oil
1 leek, trimmed, thinly sliced
200g baby spinach
100g fetta, crumbled
750g pork and veal mince
3 garlic cloves, crushed
3/4 tsp dried chilli flakes
3/4 cup dried breadcrumbs
1/4 cup milk
1 egg, lightly beaten
2 bunches of asparagus, trimmed
2 bunches of broccolini, trimmed
1/2 cup hot tomato chutney to serve
Instructions:
1. Preheat your oven to 220C/200C fan-forced. Line a 26cm x 32cm Swiss roll pan with baking paper, ensuring the paper extends 1cm above the edges on all sides. Also, line a baking tray with baking paper.
2. Heat half the oil in a large frying pan over medium-high heat. Add the leek and cook, stirring, for 5 minutes or until softened. Add the spinach and continue cooking and stirring for 2 minutes or until wilted. Transfer to a bowl and set aside to cool. Once cool, mix in the fetta cheese.
3. Combine the minced meat, garlic, chilli, breadcrumbs, milk, and egg in a large bowl. Season with salt and pepper, then mix everything thoroughly. Press this minced mixture into the prepared Swiss roll pan. Top it with the spinach and fetta mixture, leaving a 5cm border on one short end. Using the baking paper as a guide, roll up the meatloaf from the short end without the border to enclose the filling. Remove the baking paper and place the meatloaf on the prepared baking tray. Bake it for 40 to 45 minutes or until browned and is cooked through. Allow it to stand for 10 minutes.
4. Meanwhile, heat a chargrill pan over medium heat. Place asparagus and broccolini in a large bowl and drizzle with the remaining oil. Season them with salt and pepper, then toss to coat. Grill the asparagus and broccolini in batches for 5 minutes or until they become tender.
5. Slice the meatloaf and serve it alongside the charred vegetables and tomato chutney. Enjoy!
Optional ways to make this dish extra special:
- Top the meatloaf with crispy bacon pieces
- For a kick, add some crushed red pepper flakes to the spinach mixture
- Top the meatloaf with a dollop of pesto for a flavourful twist!
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